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Cheater Vegan Native Tacos!

Most of my friends and family know that I grew up near what is known as “Indian Country” in the southwest United States. Lucky for me, my wonderful mama taught me how to cook with and optimize local foods. She quite an impressive cook and always made us delicious meals enhanced by the flavors of the southwest. She still is a great help to me and always inspires me to get creative in the kitchen.

Native or “Indian” Tacos were one of my favorite treats growing up and many people will appreciate how delicious they are and the hack that I’ve found to make them super easy and cruelty-free!

Start with your favorite meatless crumbles, above are just two of the delicious options available at most local grocery stores. You can find almost any meatless meat at all grocery stores, just ask if you don’t know where to find them.

Above is the cheater part and my secret ingredient. Most Native Tacos are lovingly prepared by Native American families using a family Fry Bread recipes which can be some work. I’ve learned this technique of using prepared rolls and it saves tons of time and they turn out perfectly every time!

Put the rolls on a plate thaw for a few hours (2-3 hours should be adequate, I take them out of the bag when I get home from work). When thawed, you will then stretch out the dough to flatten them into approximately 4 inch rounds and let them rise for 15 to 20 more minutes more. Be careful not to over work the dough. This point is a great time to start your chili mixture.

Add a tablespoon of oil to a skillet, heat to medium. Cook the onion and garlic until they turn translucent, add the meatless crumbles and the chopped green chilis and cook for about 5 minutes. Sprinkle in the flour and stir to coat the mixture. Add 1/4 cup water and cook at medium-low heat another 5 minutes, until the mixture achieves a gravy like consistency, add additional water if you’d like more sauce. At this point you should add any spices you desire including; chili powder, cayenne pepper and salt. Season to taste.

Now to fry the bread; add a few tablespoons of oil to a skillet and turn the stove to medium high heat. When the skillet is warm, add the bread, one at a time. These cook fairly quickly so be sure to watch them carefully. Flip with tongs and cook on both sides until golden brown (about 3 – 4 mins).

Place the fried bread on a paper towel to soak up any excess oil.

When cooled, spoon several tablespoons of the chili mixture on your fry bread and top with loads of veggies and salsa or other toppings listed below! Hope you enjoy these delicious treats, I know I do!

Put the rolls on a plate thaw for a few hours (2-3 hours should be adequate, I take them out of the bag when I get home from work). When thawed, you will then stretch out the dough to flatten them into approximately 4 inch rounds and let them rise for 15 to 20 more minutes more. Be careful not to over work the dough. This point is a great time to start your chili.

Add a tablespoon of oil to a skillet, heat to medium. Cook the onion and garlic until they turn translucent, add the meatless crumbles and the chopped green chilis and cook for about 5 minutes. Sprinkle the flour over the chili and stir to coat the mixture. Add 1/4 cup water and cook at medium-low heat another 5 minutes, until the mixture achieves a gravy like consistency, add additional water if you’d like more sauce. At this point you should add any spices you desire including; chili powder, cayenne, salt. Season to taste.

Now to fry the bread; add a few tablespoons of oil to a skillet and turn the stove to medium high. When the skillet is warm add the bread, one at a time, these cook fairly quickly so be sure to watch them carefully. Flip with tongs and cook on both sides until golden brown (about 3 – 4 mins).

Place the fried bread on a paper towel to soak up any excess oil.

When cooled, spoon a few tablespoons of the chili mixture on your fry bread and top with loads of veggies and salsa or other toppings listed above if you like.